I’ve always considered cream of mushroom soup an ingredient more so than a dish to eat. You know, for example, a standard component of grandma’s casseroles.
But done well, this is an incredibly luxurious soup to serve beside a salad or as a first course to a meal.
This is just one of the soups I’ve shared here, Pasta e Fagioli and Split Pea being some of the others. I’ve heard some people say they consider soups and stews mainly winter foods but I tend to make them year-round as the spirit moves me.